Grilled Spring Onions
For barbecue season
-
20 Minutes
-
Serves 1
45 Minutes
Serves 8
What you'll need…
- 250g Beetroot
- 400g Tin of chickpeas
- 1 Teaspoon cumin seeds
- 1 Garlic clove
- 1 Teaspoon ground coriander
- 1/2 Teaspoon sea salt
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- Black pepper
The method
1
Begin by peeling your beetroot and boiling until soft (around 30-40 minutes). Set aside and allow to cool, then roughly chop.
2
Gently fry the cumin seeds in a dry pan for 1-2 minutes before removing from the heat.
3
Place the boiled beetroot, chickpeas, garlic, coriander, and olive oil into a food processor. Add the cumin seeds and lemon juice and then add pepper to your taste. Blitz until smooth.
4
Make sure you taste and season to your liking, enjoy!
Recipe from BBC.
